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  • Smoked Trout Dip
  • Smoked Trout Dip

Smoked Trout Dip

Food | September 02, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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  • 10 Minutes
  • 2 cups
  • Easy

A delicious dip flavoured with smoked fish and horseradish, this SMOKED TROUT DIP never fails to impress. Serve it at your next get-together, or bring it along to a party.

This dish is one of my most requested recipes, and those requests often happened moments after friends had their first bite. Something amazing happens when you blend smoked fish with sour cream and mayonnaise, and then ramp up the flavours with fresh dill and prepared horseradish – the key ingredient.

Here are some things to remember when preparing it:

1) SMOKED FISH – I first made this dip using SMOKED TROUT because I thought the pink and pale orange colouring of the fish looked so inviting. You’ll have the same success with smoked mackerel, pickerel, Arctic char, haddock and even smoked salmon.

2) BONES – Although the dip is chopped to a rather fine consistency, do a quick check of the fish to remove any bones left in the flesh.

3) HORSERADISH – Prepared horseradish is such an important ingredient to this recipe, and I suggest finding one that is pungent in both flavour and smell. My favourite brand is KOZLIK’S. If you live in Toronto, you can purchase it at the Kozlik’s stand in ST. LAWRENCE MARKET or at various gourmet shops carrying the full range of their products.

4) ACCOMPANIMENTS – I always serve this SMOKED TROUT DIP with crackers and fresh fruit. I especially enjoy it with grapes, cherries and even fresh figs.

You’ll be amazed by the distinctive flavours of this easy-to-prepare SMOKED TROUT DIP. It will disappear quickly, so maybe make twice as much!

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Ingredients & Amounts

  • 1 smoked rainbow trout fillet
  • 1 cup of sour cream
  • ½ cup of mayonnaise
  • 1 chopped shallot
  • ¼ cup of fresh dill, chopped
  • juice of half a lemon
  • 1 tablespoon of prepared horseradish
  • salt and pepper to taste

Instructions

  1. Peel skin off the back of the smoked rainbow trout fillet. Discard skin and transfer trout meat into a food processor fitted with the blade attachment.
  2. Add remaining ingredients and pulse until well-chopped and blended to a dip consistency.
  3. Transfer to an attractive service piece and serve with your favourite crackers, toasted bread, fresh fruit and vegetables. As with all recipes made with mayonnaise, don't leave it out too long in the hot weather.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. I love sitting on the dock for relaxed summer cocktails, especially if I’m enjoying this dip and listening to: Turning – Suzanne Ciani. Visit iTunes if you’d like to add this music to your library.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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